This is an amazing pot luck dip to bring to a crowd!

My friend i got this from used sliced corned beef from the deli, i bought a cheap small brisket, threw it in the crock pot with carrots and celery and cooked the be-jesus out of it. I cooled it overnight and then made the dip from it! I forgot to take a picture, it was just so good!

Reuben Spread

Ingredients:

Brisket:

2-3 lb Brisket

2-3 carrots, chopped

2-3 stalk of celery, chopped

1 onion, chopped

1 bottle of beer

Spice packet from the brisket

Dip:

1/2 lb corned beef, shredded or chopped, all visible fat removed

16oz can sauerkraut, well drained

1 cup shredded Swiss cheese (i got slices and chopped them up)

1 cup shredded reduced-fat cheddar cheese

1 cup low-fat mayo

Thousand Island salad dressing

Preparation:

Brisket:

First – make the corned beef in the crock pot a day or 2 before

Place onions, carrots, celery and bay leaf in the crock pot

Trim excess fat from brisket; put meat on top of veggies

Pour beer over all of it

Cover and cook for 9-11 hours

Remove meat from crock pot, toss veggies

Dip:

1. Combine all ingredients except salad dressing in slow cooker, Mix well

2. Cover and cook on high 1-2 hours or until heated through, stirring occasionally

3. Turn to low and keep warm in slow cooker while serving. Spoon spread on toasted bread slices. Top individual servings with salad dressing, if desired.